Vegan burger
Last Updated on
ingredients
Ground:
375 g plain flour 1 tbsp dried yeast 1/2 cup warm water 1/2 cup warm milk 2 tbsp butter 1 tbsp brown sugar 1 tbsp salt a little butter for rubbing
Burger without meat:
1 pk kohlrabi 1 pk zucchini 1 pk carrots 2 pk egg 1 handful breadcrumbs 1 handful basil 1 KL dried oregano
Other:
4 tbsp mustard 1 handful baby spinach 1 pk tomato
progress
1. Pour warm water into a bowl, add the dried yeast, stir it and let it work for about 15 minutes. Meanwhile, in another bowl, mix together the melted butter, brown sugar, milk, a pinch of salt and the sourdough starter. Then add the flour and work into a smooth dough, which is sure to be a little sticky. Cover with a tea towel and leave to rise for an hour. 2. Turn the dough out onto a floured board. Divide into 8 equal parts and shape each part of the dough into a small bun with your hands. Place them on floured baking paper, cover and leave to rise for about 30 minutes. Then brush the buns with melted butter, place them in an oven preheated to 185°C and bake for about 20 minutes. Leave the baked buns to cool. 3. Coarsely grate the zucchini, kohlrabi and carrots. Add the eggs and breadcrumbs to the Vegetable Recipes. Season the mixture with salt, pepper and basil and shape into patties. If the pancakes do not shape well, add a little flour to the mixture. 4. Fry the vegetable burgers either on the grill or in a frying pan on both sides until golden brown. Slice the baked buns and toast them on the inside to crisp them up. Brush them with mustard, add baby spinach leaves, tomato and vegetable burger. Place the top slice of bun on top and serve.
